These cheesy spinach and feta breakfast wraps make life easy, whether you are serving them at a big potluck brunch or just for your family during the week.
Feta cheese and spinach are such a classic and irresistible combo – doubly so when paired with the soft scrambled eggs in this recipe. The wraps are so quick to assemble, though you can also make them up to two days in advance and reheat in the oven or microwave. What's not to love?!
If you are making these for a brunch buffet, cut them in half to make smaller portions. That way, guests can have a taste, but still leave enough room on their plate for other things.
When serving them to the hungry hordes in your household, go ahead and serve the whole wrap. It makes a substantial breakfast that can be quickly warmed and eaten on your way out the door.
Start by scrambling the eggs with scallions and oregano, and fold in the spinach before the eggs are fully set. This gives the spinach time to wilt without overcooking the eggs. It's ok if some spinach leaves aren't completely wilted; they will continue to cook once the eggs are out of the pan.
Tuck the eggs into warmed tortilla along with some fresh and tangy feta cheese, and you're practically done! Don't skip the step of warming the tortillas – this helps make the wraps easier to roll and gives them better flavor.
These spinach-feta wraps can stand all on their own, but a little salsa or fresh tomato salad on the side is never a bad idea!
Make-Ahead Feta and Spinach Breakfast Wraps
This recipe can be doubled, though you'll either need to use a larger pan to cook the eggs or work in batches.
These wraps can be made up to 2 days ahead and kept refrigerated. Warm briefly in the oven or microwave before serving.
The wraps can also be frozen. Wrap them in parchment paper and then in foil, and set them on a small tray to freeze until firm. Enclose them in a plastic freezer bag. Reheat in the microwave.
- 2 tablespoons olive oil
- 4 scallions, thinly sliced
- 1 teaspoon dried oregano
- 8 large eggs, well beaten
- Salt and pepper, to taste
- 4 10-inch flour tortillas
- 3 ounces (about 3 cups packed) fresh baby spinach leaves
- 1/2 cup (4 ounces) crumbled feta cheese
Cut four 12-inch squares of parchment paper and set nearby
Scramble the eggs:
In a large nonstick skillet over medium heat, heat the oil. Add the scallions and oregano and cook for 2 to 3 minutes, or until the scallions soften slightly.
Add the eggs, salt and pepper, and cook, stirring constantly, until starting to set but still runny.
Add the spinach:
Take the pan off the heat and fold in the spinach. Turn the heat to medium-low, and return the pan to heat. Continue to cook for 1 to 3 minutes longer, or until the spinach starts to wilt (some leaves will still be un-wilted) and the eggs are cooked.
Transfer the eggs to a platter to cool slightly. Wash out the skillet.
Warm the tortillas:
Place the cleaned skillet over medium heat, and heat until hot. One at a time, warm the tortillas for 15 to 20 seconds on a side, turning with tongs, until softened and lightly browned in spots, but not crisp. Stack on a plate and cover with a tea towel to keep warm and pliable.
Make the wraps:
Spread a quarter of the egg filling in a line about 2 inches from the bottom edge of a tortilla. Sprinkle with 2 tablespoons of feta.
Fold the bottom edge of the tortilla over the filling. Fold in the sides and roll to enclose the filling in a neat bundle. With the seam side down, wrap in the parchment paper. Repeat with the remaining tortillas and filling.
Store wrapped wraps in the refrigerator until ready to serve.
Preheat the oven to 350F. Place the wraps in their parchment paper in a baking dish, and warm for 15 to 20 minutes, or until hot. Remove from the oven and remove the paper. (Alternatively, warm individual wraps in the microwave, but the oven is better for reheating several at once.)
Cut each wrap in half on the diagonal and serve.